DEER MEAT/VENISON RECIPES
Favorite deer meat/venison recipes and cooking techniques provided by members of the taxidermy industry.
Proudly sponsored by
Dave Belanger
Taxidermist with:
West Michigan Taxidermy, Inc.
Coopersville, Michigan 49404
Phone 1-616-837-9094
This works on back straps as well as steaks.
1 cup of Soysauce
1 cup of Pineapple Juice
1 clove of minced or chopped Garlic
1/2 chopped onion
Lowrey's Seasoning to taste
White Pepper to taste
Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the Lowrey's and White Pepper.
If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and inject meat with the mixture. The plastic wrap will prevent making a mess over your wife's clean counters.
Once this is complete, add the garlic and onions into your marinade.
Unwrap the meat out of the plastic, and place into a 1/2" container with a lid. We have the Tilia Food saver container and love to use it, as it will force the marinade into the meat much quicker.
Otherwise, use a lidded container. Add the meat and pour the remaining marinade over top of your venison.
Put the lid on and set in the refrigerator over night for best results.
The next day, fire up the grill. Let it heat up to a high heat.
Once to temperature, throw them Bad Boys on the grill for about 2 minutes per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.
DO NOT over cook!!
If you prefer your meat medium rare, cook your venison the same.
Prepare yourself for some awesome Table Fare.
This recipe has made lovers out of folks that really don't prefer wild game! Just ask my neighbors and Family!
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Easy Venison Stroganoff
1-2# of trimmed and cubed Venison
1 whole Onion
1 clove of crushed Garlic
2 cups of fresh Sliced mushrooms..or more if you'd like.
2 TBS of Olive Oil
Salt to taste
White Pepper to taste.
2 Cans of Golden Mushroom Soup
1 cup of sour Cream
Egg Noodles
Heat frying pan
Add your Olive Oil and let it come to heat.
Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2 minutes
Add your Mushroom soup and sour cream and stir thoroughly while adding salt and pepper to taste.
Bring to a low boil.
Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on. Stir every so often.
Boil Noodles and Strain.
Ladle your stroganoff over noodles and good eats!
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Dave's Deer Camp Venison Chili
2# ground Venison
4 cans Italian Stewed Tomatos
1 5 oz. can of Tomato paste
1 jar Brook's Spicy Chili beans
1 whole Onion, chopped/diced
4 Jalapino Peppers,sliced and deseeded
2 cups chopped celery
1 TBS crushed Red Peppers
1 TSP salt
White Pepper to taste
Brown your venison in a fairly deep pot.
Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til onions are transparent. This will only take a few minutes. Stir well.
Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.
Add your white pepper to taste.
Turn Heat to a simmer for as long as you like. The longer the better, but just be sure to stir often
If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It will ease the fire!
It's great over Frito's, or just as is.
Warning........you may Gas your buddies out of deer camp by the end of the evening!
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Roger Heintzman, Taxidermist
Roger's Taxidermy Studio
Specializing:
Big-Game, African, Exotics and Fish, do all phases of taxidermy.
626 So. McCoy St.
Aberdeen, South Dakota 57401
1-605-225-5596
Venison jerky,
Cut choice parts of any venison into thin strips.
Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a layer of venison in dish.
Sprinkle more salt on top of this layer then keep layering venison and sprinkle with salt until full.
Cover with saran wrap and refrigerate for 12 hours.
Place strips on cookie sheet, sheet can be covered with foil to help keep clean, then place in oven set at 200 degrees, keep turning until dried to your desire.
Very inexpensive and easy.
Good eating.
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Dave Pruet
LITTLE CREEK TAXIDERMY
6900-B East Gross Lane
Bloomington, Indiana 47401
(812) 336-2204
Full Time - Full Service Taxidermy Studio
Oven Venison Roast
RECIPE
5 lb Venison Roast
1 can onion soup
1 lg bottle sliced mushrooms
2 sliced green peppers
2 sliced onions
½ lb bacon
2 Tbsp flour
1 bottle Italian dressing
Marinate roast in Italian dressing overnight in refrigerator.
Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.
Place onions and green peppers around roast and cover meat with raw strips of bacon. Pour soup and mushrooms over roast, and place in oven at 280 degrees for 45 minutes for each pound of meat.
After meat is done, drain drippings into a sauce pan and heat. Add flour mixture and make thick gravy. Either pour gravy over entire roast or individual serving.
Serve and enjoy.
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Simple and easy deer meat cooking
Glen Conley
All those leg muscles with all the tendon, and the neck, go ahead and cut it up in chunks, wrap and freeze in one pound packs. When you're ready to use 'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a simmering, bubbling boil until the tendons are tender. They will also be quite palatable at that point. When done take the meat out, you will want to wind up with 2-3 qts. of broth. Keep an eye on your water level before taking the meat out.
This broth now contains a some what primitive gelatin, but it's good stuff. Three different options:
1. Just start adding any vegetables you like and throw some meat back in and call it soup.
2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles, throw in a bag of them. That'll yield a bunch of grub that is too much to eat all at once. Don't sweat it, the Reggano noodles stand up to being frozen and nuked. That's my idea of a TV dinner, even though I don't have a TV.
3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool broth until you have a smooth blend. Pour this back into your broth and stir well. Make up dumplings as per described on the box. The yield will be 8-10 dumplings, with a surplus of gravy, which brings us to a subcategory.
a. You can also freeze the gravy. You have all the left over meat that you are trying to figure out what to do with. The cooked meat can also be frozen, and you will find it more tender yet when nuked. You now have the basic components for Bam Bee Manhattens at a later date.
b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix and skip making the dumplings.
c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ sauce. As a breakfast meat, see:
Proper Frying of Deer Meat
The best way to ruin a perfectly good piece of deer meat is to fry it in the wrong kind of shortening. Swiftning shortening rates #1, followed by bacon grease and lard. People are clutching their chests all over the place, but it's a thing of quality of life in the meantime.
That left over meat you have been worrying about can be tossed into a hot skillet just long enough to warm up. Darn good with eggs, sunny side up, yolk running every where.
We can't leave proper frying without discussing proper breading. The world's best batter mix is made by Fry Krisp, a Michigan based company. Available through IGA stores, or can be ordered on-line through the Fry Krisp website. You will want the original All Natural mix. This is truly one versatile mix. It can be used dry or as a wet dip batter. It is a batter that picks up and enhances the flavor of any meat or seafood it is used with. Large quantities can be stored in the freezer......unless you don't have a bug problem where you're at. I guess there's really nothing wrong with eating bugs, I've read they can help prevent scurvy.
You can take these boiled pieces of meat, drop them into a wet batter mix, then drop those into hot shortening in turn. Cook on each side until a beautiful golden brown, then eat 'em 'till ya get sick from over indulgence, remember, it's quality of life in the meantime.
If you like the results of all this boiling stuff, any of the meat on the front legs, including the shoulder blade meat, can be done this way. That big tough muscle on the thigh can be reduced to a delicacy in this manner.
All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to use a 4" fillet knife or a boning knife on the hips to get ALL the meat off, that's some of the best meat on the deer. Bone out all the meat left in shreds on the bone, package those separately, roll those around in dry Fry Krisp and fry.
Now if you want to produce a super mild flavored venison, marinade the cut in milk, real milk, remember quality of life, for an hour with the milk and venison being at room temperature before starting the marinade. Dip meat in egg yolk, and then in a flour and corn meal combination, then fry.
If you are one of those people with a true gourmet palate, and recognize a good gravy as one of the best foods to be found on the planet, you will be over joyed to find out that the grease deer meat was fried in makes some of the best gravy going.
Just add enough flour to the hot grease to thicken, and then start adding milk until it looks like enough, and then cook to desired consistency.
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Brian L. Gebeke
Geb's Taxidermy (701)730-6997
1209 4th Ave E (701)281-0544 Fax
West Fargo, North Dakota 58078
Marinate venision steaks, backstraps at least 3-4 hours, overnight is fine also. Turn meat 2-3 times during the marinating. Grill at med/high heat 3-4 min per side. Marinate also works well to inject into roasts. Also works well with bison,elk,moose and pork. Enjoy!!
Geb's Venison Marinade
1/2 Cup Soy sauce
1/2tsp Garlic Powder
1 tsp Onion Powder
2 Tbsp Sugar
1/4 cup white wine
1 scant tsp ground ginger
1/2 Cup olive oil
1/2 Cup water
Taxidermists, wild turkey hunters, deer hunters!
See what is going on behind the scenes, check out the sculptures I have in the works for taxidermy forms on the REAL DEER FORMS web site!
The Weathered Stump original sculpture pictured to the left was designed for taxidermy habitat use and is now in production. A mold was made off the original clay, and that mold is now being used to produce the Weathered Stump taxidermy habitat base at Quality Taxidermy Supply.
Check out these fancy recycled deer meat wrappers!
This Texas whitetail deer mount was done by Texas taxidermist Becky Phillips on the new 6 1/2" x 15" REAL DEER FORM, which is now in production.
Ohio taxidermist Dan Jennings stands with a yearling Ohio deer mounted on the same form series as the above. This is the very first deer to be mounted on the new REAL DEER FORMS available through Quality Taxidermy Supply.
Dan provides a step by step deer mounting how-to on the REAL DEER FORMS web site.
Glen Conley
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MEXICAN BBQ DEER
Bonnie Mendoza
4-5 DRIED CHILI ANCHOS ( FOUND IN PRODUCE @ WALMART)
DE-SEED CHILIS AND REMOVE THE STEMS
BOIL CHILIS TILL TENDER ( THEY WILL BE BROWNISH)
LET COOL DO NOT DRAIN THE WATER
PUT COOLED CHILIS IN ELECTRIC BLENDER
ADD 1 WHOLE CLOVE
ADD PINCH OF THYME
PINCH OF CUMIN
1/2 tsp. GARLIC SALT OR POWDER
SALT TO TASTE
BLEND VERY WELL TILL MIXTURE TURNS A REDDISH COLOR ADD ENOUGH OF THE REMAINING WATER TO THIN TO A THICK SAUCE.
CUT UP A BIG ONION AND BELL PEPPER AND PUT IN BAKING PAN
POUR CHILI SAUCE OVER MEAT ( A BIG CHUNK OF MEAT)
COVER WITH ALUMINUM FOIL LOOSELY AND BAKE IN THE OVEN ON 275 DEGREES OVER NIGHT. OR ALL DAY.
WHEN THE HOUSE SMELLS TASTY AND YOUR TUMMY STARTS TO RUMBLE ITS TIME TO CHECK IT. THE MEAT SHOULD BE TENDER.
SERVE IT WITH SALSA, TORTILLAS, AND CHOPPED ONION AND CILANTRO MIXED . LAYER TORTILLA WITH MEAT AND GARNISH WITH CILANTRO , ONION, AND SALSA. YUMMY STUFF!!! TRY IT AND EMAIL ME THEN I'LL SEND ANOTHER RECIPE FOR EASY GOOD SALSA.
WHITETAIL DESIGNER SYSTEMS, INC.
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